# Fourth Baking Contest and is Love to Eat Festival# Chestnut Paste and White Skin Crispy
1.
Peel the chestnuts after they are cooked.
2.
Add an appropriate amount of water and put it in a food processor to make chestnut puree.
3.
Put the pureed chestnuts in a non-stick pan, add soft sugar and stir fry.
4.
Add butter and cream cheese and continue to fry over medium-low heat. Need to keep stirring to avoid sticking the pot.
5.
Fry until it can be hugged into a group.
6.
Weigh all other ingredients.
7.
And two doughs, one is water and oily crust dough, and the other is pastry dough. Let stand for more than half an hour.
8.
Divide the water and oily skin and the shortbread into seven equal parts.
9.
Roll the oily skin into a round sheet to wrap the shortbread.
10.
Close your mouth down and let it stand for 15 minutes.
11.
Roll the dough into a beef tongue shape.
12.
Roll it up from top to bottom and let it stand for fifteen minutes.
13.
Place the dough lengthwise, with the opening facing up, and roll it out into a strip.
14.
Roll it up from top to bottom and let it stand for fifteen minutes.
15.
Take a dough and fold it in half, and roll it into a round dough piece with a thick middle and thin surroundings.
16.
Take part of the chestnut puree and divide it into approximately 25 grams each.
17.
Wrap the dough into the chestnut puree and close it gently.
18.
With the mouth facing down, gently press down with the palm of your hand. Garnish it with food coloring.
19.
In the middle of the oven, hot air at 180 degrees for about 18 minutes.
20.
Melaleuca meringue, as thin as a cicada's wings, can be broken by blowing.
21.
The biscuits are like a chewing moon, with crisp and syrup in the middle.
